light buckwheat flour
psyllium husk powder
unsweetened plain yogurt
oil, light olive or coconut, melted
almond milk or non dairy milk of your choice
alcohol free vanilla
fresh rhubarb, ends trimmed, cut into 1/2 inch pieces
Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners, set aside.
In a large bowl, add quinoa flour, light buckwheat flour, psyllium husk powder, cinnamon, salt, baking powder and baking soda, whisk to combine, set aside.
In a another large bowl, add eggs, unsweetened plain yogurt, oil, milk, vanilla and powdered stevia, whisk to combine.
Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the rhubarb pieces.
Spoon muffin batter into the prepared pan and bake 20 minutes or when the tops feel firm when lightly touched. Cool, serve.
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